155 minutes
Crispy and tender buffalo wings tossed in a classic Frank's RedHot Sauce and butter mixture, served with blue cheese dressing and celery sticks.
quarts
quarts
Chicken Wings, cut into drumettes and flats
0 lb
0.25 sticks
cups
Blue Cheese Dressing
to taste
to taste
1. Initial Cooking of Wings
Place the oil and chicken wings in a large wok or Dutch oven. Heat the oil to a low temperature of 225 to 250°F; this slow cooking method will cook the wings through without browning, making them tender. You should see gentle bubbling around the chicken. After about 20 minutes, transfer the wings to a rimmed baking sheet lined with paper towels and let them rest for at least an hour or up to three nights in the fridge.
2. Prepare Sauce
In a small saucepan over medium-low heat, combine the butter and Frank's RedHot Sauce and stir until the butter has melted into the sauce.
3. Final Frying
When you are ready to fry, heat the oil to 400°F. Fry one third of the chicken wings in the hot oil, maintaining a temperature of 375 to 400°F. Fry until the wings are golden brown and crisp, which should take about 10 minutes.
4. Toss and Serve
Toss the crispy wings in the sauce and serve them immediately with blue cheese dressing and celery sticks.
Use gochujang, soy sauce, honey, and garlic for a sticky, sweet and spicy wing.
Create a sauce with hot sauce, honey, and apple cider vinegar for a sweet-spicy coating.
Use a barbecue sauce with ketchup, molasses, and vinegar as a coating after cooking with your preferred method.
Glaze with a mix of soy sauce, brown sugar, garlic, ginger, and sesame oil.
Toss in melted butter mixed with lemon zest, juice, and cracked black pepper instead of the usual Buffalo sauce.
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